Roasted Kumara and Pumpkin Soup
This soup recipe comes from my friend Tracie, it is easy to make, cost effective and tastes amazing. The cayenne pepper in this soup really warms you up on a cold winters day.
|500 g||Kumara, peeled and cut into small cubes|
|500 g||Pumpkin seeds, peeled and cut into small cubes|
|3 cloves||Garlic, whole|
|¼ cup||Olive oil, drizzle|
|1 Tbsp||Olive oil, add to pot|
|1 tsp||Ground cumin, saute|
|¼ tsp||Cayenne pepper, saute|
|½ tsp||Mustard powder, saute|
|4 cups||Vegetable stock, add to pot|
|2 cups||Water, add to pot|
|1 g||Canned tomatoes, chopped|
|1 small bunch||Fresh coriander, chopped|
|1 dash||Plain yoghurt, mixed at end|
- Put Kumara, pumpkin and garlic in a large oven proof baking dish, drizzle the oil over the top and bake for 20-30 mins @ 200c, until soft and lightly roasted.
- Once roast vegetables are ready, add 1 Tbsp oil to large pot, saute onion, cumin, cayenne pepper and yellow mustard seeds over a medium heat for 2 minutes (be careful not to burn spices
- Add the roast vegetables and garlic, vegetable stock, water and tomatoes. Bring to the boil and simmer 5 mins. Remove from heat and let it cool for 5 mins. Pour into a blender or mix with a wiz stick, to get a smooth consistency.
- Pour into bowls, add a dash of plain yoghurt and a sprinkle of fresh coriander on the top. Enjoy!